Cream of mushroom soup with tomatoes and bacon

Cream of mushroom soup with tomatoes and bacon

Total: 30 Min. | Active: 30 Min.
Low Carb
Nutritional value / portion: 207 kcal
, Fat: 16 g
, Carbohydrate: 6 g
, Protein: 6 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp butter
1 onion, roughly chopped
250g mushrooms, cut into small pieces
1dl white wine
5dl vegetable bouillon
1dl single cream
50g dried tomatoes, cut into strips


50g bacon strips, cut into strips
2tbsp pine nuts
1tbsp thyme leaf
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Makes approx. 800 ml

How it's done


Heat the butter and sauté the onion and mushrooms for approx. 5 mins. Add the wine and stock, bring to the boil, then reduce the heat, cover and simmer for approx. 10 mins., puree. Add the cream and tomatoes and gently heat through.


In a frying pan, gently fry the bacon until crispy. Add the pine kernels, fry for about another 2 mins., remove and pat dry on kitchen paper. Mix together pine kernels, bacon and thyme and divide onto the mushroom soup.

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